Butterscotch Chocolate Cups with Peanut Butter Frosting
Veera R.
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Category: Sweet treat
Servings: 20
Ingredients
Toffee
15fresh datespitted
¼cupcashews
½cupwateror almond or oat milk
⅛teaspoonvanilla powder
1tablespooncoconut oil
Chocolate
½cup+ 2 tbsp150 ml cacao butter
½cup+ 2 tbsp150 ml raw cacao powder
2tablespoonmaple suryp
Peanut Butter Frosting
⅓cupcoconut milkchilled
4tablespoonpeanut butter
1-2tablespoonmaple syrup
1tablespoonsalted peanuts to garnish
Instructions
Start by putting the cashews to soak in cold water for at least 6 hours. Drain the cashews.
Measure all the toffee ingredients in food processor or blender and blend into a smooth and creamy toffee. You will have a little over a cup of toffee wich is plenty for the cups, store the rest in the fridge, it keeps for about a week.
For the chocolate, melt the cacao butter over a water bath. Add maple syrup and cacao powder and mix well. Let the chocolate to cool to a thicker consistency before starting to make the cups.
For the cups, pour a thin layer of chocolate in the bottom of small cupcake or candy papers. Add a spoonful (about half teaspoon) of toffee on the chocolate. Cover the toffee with chocolate again. You might need to spread the chocolate around the toffee with a spoon. Try to work as fast as you can before the chocolate sets too much.
Let the cups to set well in a room temperature before storing them in the fridge.
For the peanut butter frosting scoop ⅓ cup of chilled coconut milk out of a can (just the solid part) and put it in a bowl with the peanut butter and maple syrup and whisk to a fluffy cream with an electric whisk. Put the frosting in a piping bag and let it set in the fridge for 10 minutes before piping it on the butterscotch chocolate cup.